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Wednesday, 17 December 2014

Healthy Dessert Recipe Coffee Cake

Healthy Dessert Recipe Coffee Cake Biography

source(google.com.pk)

Ingredients

Cooking spray

1 cup all-purpose flour

1 cup whole-wheat pastry flour or regular whole-wheat flour

1 teaspoon baking soda

1/2 teaspoon salt

3 tablespoons sugar

1/2 teaspoon ground cinnamon

1/2 cup chopped walnuts

1/2 cup packed brown sugar

2 tablespoons butter, at room temperature

2 tablespoons canola oil

2 large eggs

1 teaspoon vanilla extract

1 cup plain nonfat yogurt

1 cup fresh blueberries, or frozen and thawed

Directions

Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray.Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.

Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.

Add the rest of the flour and the baking powder to the mixture and fold it in gently.

Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes

Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.

Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake. decorate with cherries or walnuts. ENJOY!

Whisk together the all-purpose and whole-wheat flours, the baking soda and salt. In a small bowl, stir together the granulated sugar, cinnamon and walnuts. In a large bowl, beat the brown sugar, butter and oil until fluffy. If necessary, use the back of a spoon to press out any lumps in the brown sugar. Beat in the eggs, 1 at a time, beating until fully combined. Beat in the vanilla and yogurt.

Add the flour mixture in 2 batches, stirring until just combined.

Spread half of the batter into the prepared pan. Sprinkle half of the nut mixture over the batter and top with the blueberries, gently pressing them into the batter. Spoon the rest of the batter into the pan, smoothing the top. Sprinkle the remaining nut mixture over the cake, pressing gently. Bake until a wooden toothpick inserted in center comes out clean, about 30 to 35 minutes. Let cool slightly and then unmold and allow to cool completely on a cooling rack. Cut the cake into 2-inch squares.

Per Serving

In a bowl, beat the butter and sugar together until very light and pale.

Add the eggs one at a time to the butter and sugar mixture, beating well to completely incorporate each egg before adding the next egg.

Add the espresso to the mixture and stir well.

Add the flour and walnuts and stir well to completely combine.

Spoon the cake mixture into two lined and greased 20cm/8in cake tins.

Transfer to the oven to bake 25-30 minutes, or until a skewer inserted into the centre of the cake comes out clean and the cake is golden-brown.

Remove the cakes from the oven and leave to cool on a wire rack.

For the buttercream topping, beat the butter and icing sugar together in a small bowl until pale and light.

Add the espresso and mix well.

Spread the buttercream over the top of each cake, then place one cake on top of the other.

Decorate the top of the cake with the walnut halves and serve in generous slices.